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Cinnamon : nutrition, consumption and health / Joseph M. Croce, editor.

Contributor(s): Material type: TextTextSeries: Food science and technologyPublication details: New York : Nova Science Publishers, (c)2020.Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781536187038
Other title:
  • Beneficial impacts of cinnamonon metabolic disorders
Subject(s): Genre/Form: LOC classification:
  • SB307 .C566 2020
Online resources: Available additional physical forms:Subject: "Cinnamon : Nutrition, Consumption and Health first explores the benefits of cinnamon and its components on metabolic impairments in diabetes, a disorder caused by impaired insulin release and action, and defective metabolisms of nutrients such as carbohydrates, lipids, and proteins. In addition, the authors discuss the antioxidant, antimicrobial, and flavor properties of cinnamon and its potential as a functional ingredient. A study was conducted to evaluate the effects of chitosan nano-encapsulating mint, thyme and cinnamon essential oils on performance, immune responses and intestinal bacteria population in broiler chickens. In closing, the causes of variations of compounds present in cinnamon essential oil are reviewed, such as: climatic conditions, drying conditions, extraction methods, and the analysis method for chemical characterization"--
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Holdings
Item type Current library Collection Call number URL Status Date due Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) G. Allen Fleece Library ONLINE Non-fiction SB307.5 (Browse shelf(Opens below)) Link to resource Available on1195819801

Includes bibliographies and index.

"Cinnamon : Nutrition, Consumption and Health first explores the benefits of cinnamon and its components on metabolic impairments in diabetes, a disorder caused by impaired insulin release and action, and defective metabolisms of nutrients such as carbohydrates, lipids, and proteins. In addition, the authors discuss the antioxidant, antimicrobial, and flavor properties of cinnamon and its potential as a functional ingredient. A study was conducted to evaluate the effects of chitosan nano-encapsulating mint, thyme and cinnamon essential oils on performance, immune responses and intestinal bacteria population in broiler chickens. In closing, the causes of variations of compounds present in cinnamon essential oil are reviewed, such as: climatic conditions, drying conditions, extraction methods, and the analysis method for chemical characterization"--

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